Country-style, boneless pork ribs, browned, then put in a slow-cooker, with a bit of water. Seasoned with a blend of: paprika, smoked paprika, cumin, onion powder, pepper, ancho chili powder, dried green chilies, salt, garlic clove (smashed).
Cook until tender, cool in the braising liquid. Shred.
Soften tortillas in a bit of oil, sauce. Fill, roll, put in pan (sauce on the bottom). Top with more sauce.
I made it easy by using a large can of red enchilada sauce and a smaller can of red chili sauce (not the catsup stuff, but the stuff you find with the Mexican food section).
Halfway through cooking, I topped it with shredded pepperjack cheese.
Served it with brown rice (leftover from the other night, added some of the same seasoning blend), creamy pinto beans (made with a can of of beans, can of green chilies, some dried green chilies, water. Cook together, then used immersion blender to puree, added a bit of butter).
Garnished with fresh cilantro and leaf lettuce (chiffonade).
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